The more fruit the merrier and this dessert is packed with loads of crisp tangy sweet fruit and of course you may use whatever fruit you wish, depending on the season, however this combination autumnally does it for me. An undemanding dessert that is universally divine every time.
Apple, Cranberry & Blueberry Crisp
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8 large apples, cored and roughly diced
2 cups frozen cranberries, slightly thawed
1 cup frozen blueberries, slightly thawed
1/2 cup sugar
1/4 cup unbleached all purpose flour
1 teaspoon ground cinnamon
Crisp Crumble Topping:
1 1/4 cup large flaked oats
1 cup unbleached all purpose flour
1/2 cup dark brown sugar
1/2 cup (1 stick) chilled butter, cut into pieces
Preheat oven to 350ºF (180ºC). Butter a 9 x 13 inch rectangle baking dish.
In a large bowl, combine the diced apples, cranberries, blueberries, sugar, flour and cinnamon and stir until well coated. Spread the mixture into the bottom of the prepared baking dish.
To make the crisp crumble topping, in another bowl mix the oats, flour and brown sugar together; cut the chilled butter into the oat mixture and blend until crumbly, I found it easier to use my clean hands to blend everything together. Spread the oat crumble mixture evenly over the top of the fruit.
Bake in the preheated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for about 10 minutes and serve; and you can serve this on its own or with a dollop of whip cream or a scoop of ice cream.